Fruit spreads are a breeze to make and are perfect served with cheese. They make a delicious topping for grilled cheese toasts and make wonderful accompaniment to roasted duck and pork.

Makes 2 cups

1. Place the dried hibiscus flowers in a medium bowl and cover with the hot water.
2. Let stand for 5 minutes and strain through a fine sieve into a pan. Reserve the flowers for another use.
3. Place the pan over a medium to high heat, add the apples, and bring to a boil.
4. Reduce the heat to simmer and continue to cook for 30 minutes, stirring occasionally, until the apples are soft.
5. Pour the apples into a blender and purée.
6. Return the purée to the pan and add the sugar, lemon zest, and juice.
7. Bring to a boil, reduce heat, and simmer for 40 minutes, stirring frequently. The paste should be thick and deep in color.
8. Spoon the paste into a 6” mold, cover, and refrigerate until completely set.
9. Dip bottom of mold into hot water for 30 seconds to unmold.
10. Store in an airtight container in the fridge for up to 1 month.

Photography by Staci Valentine